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Sliced sweet potato pie topped with whipped cream
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4.77 from 21 votes

Black Folks' Sweet Potato Pie

A buttery, crispy crust filled with sweet mashed potatoes and warm spices make this sweet potato pie recipe the only one you'll ever need. The beloved traditional Southern dessert has been passed down for generations. It's economical, easy, and downright delicious.
Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 50 minutes
Servings 8
Calories 300kcal


  • 2 pounds sweet potatoes, washed (equals about 3 cups when softened and peeled)
  • 4 ounces unsalted butter, softened
  • 2 large eggs
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • ½ teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup evaporated milk
  • 2 teaspoons vanilla extract
  • 1 9-inch pie crust


  • Preheat the oven to 425℉/218℃. Line a baking sheet with foil and spray with baking spray.
  • Wash and dry sweet potatoes using a paper towel. Pierce them with a fork several times, place them on the prepared baking sheet and bake for 45 minutes or until very tender.
  • Grease a 9-inch pie pan using a baking spray, add pie crust, and set it aside.
  • Once the sweet potatoes are ready, take them out of the oven and let them cool. After they're cool to the touch, peel and discard the skin.
  • Place potato in a mixing bowl and mash using a handheld mixer. Next, add the softened butter and continue mixing till thoroughly combined, about a minute. Next, add eggs and mix to combine.
  • Add white sugar, brown sugar, ginger, nutmeg, cinnamon, cloves, and salt. Continue mixing until everything is fully incorporated. Finally, add evaporated milk and vanilla, and mix until fully combined.
  • Pour the filling into the pie crust and bake at 350℉/177℃ for about 50-60 minutes or until the top is nicely browned or a skewer inserted in the middle of the pie comes out clean.
  • Remove it from the oven, and allow it to cool for at least 30 minutes.
  • Garnish with whipped cream and cinnamon sprinkled on top.
  • Serve warm, and enjoy!


  • Don't skip washing and drying your sweet potatoes before you bake them. Sweet potatoes often have some residual dirt that needs to be removed.
  • Another way to tell that your sweet potato pie is cooked to perfection is to check for a slight jiggle right in the middle of the pie. If you see that the outer areas are firm, the center just wiggles a bit, and a knife or skewer comes out moist but clean, your pie is done!
  • You can increase the amount of spices in this recipe if you like your pie with some extra fall flavors, but I like it with the noted amounts. With just the right amount of spice, the sweet potato flavor can still shine through beautifully.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
  • Evaporated milk is used as a thickener and contains little water content. If you use regular milk it will significantly alter the texture and success of the recipe.


Serving: 1slice | Calories: 300kcal | Carbohydrates: 42g | Protein: 6g | Fat: 14g | Fiber: 2g | Sugar: 22g | Calcium: 79mg